Kringle

Ingredients:

• 3/4 cup butter
• 1 package cake yeast
• 1/4 cup water
• 1/4 cup lukewarm milk
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon lemon extract
• 1 egg
• 2 cups sifted all-purpose flour
• 1 cup brown sugar
• 1/3 cup butter
• 1 pinch salt
• 1 pinch cinnamon
• 1/2 egg white

Steps:

• Divide butter in half and spread each half on waxed paper to an 8x8 inch square
• Chill
• Dissolve yeast in warm water
• Add lukewarm milk sugar salt lemon extract and egg mixing well
• Add flour and mix until smooth
• Roll dough on well floured board to an 12x8 inch rectangle
• Place one piece of chilled butter on two thirds of dough
• Fold uncovered third of dough over the middle third then fold the remaining third over top
• Again fold one end over middle third and fold remaining third over top making a square of nine layers
• Wrap in waxed paper and refrigerate 30 minutes
• Roll dough again to an 8x12 inch rectangle
• Add chilled butter and fold the same way
• This makes 18 layers
• Refrigerate 2 hours
• Cut dough into 2 equal pieces
• Lightly roll one piece at a time until piece is about 20x6 inches
• Spread center third of dough with butterscotch filling then add fruit nuts raisins and so on-- or top with jam
• Fold one of the long edges to the middle moisten other edge and fold over top to cover filling
• Seal well
• Put kringle on a greased baking sheet and form into an oval shape pressing ends of kringle together to form a continuous circle
• Flatten dough with hands
• Cover kringle for 1 hour at 70 degrees
• Bake at 350 degrees for 25-30 minutes or until golden brown
• Cool then ice with a mixture of powdered sugar and water